Delivery Driver; Plaza, Fairmont

Job Responsibilities

• Operate all equipment.
• Stock ingredients from delivery area to storage, work area, walk-in cooler.
• Prepare product.
• Receive and process telephone orders.
• Take inventory and complete associated paperwork.
• Clean equipment and facility approximately daily.

• Must be 18 years of age.
• Valid driver's license with a safe driving record meeting company standards.
• Access to an insured vehicle that can be used for delivery.
• Possess navigational skills to read a map, locate addresses within the designated delivery area, and navigate adverse terrain including multi‑story buildings.

• Ability to add, subtract, multiply, and divide accurately and quickly (may use a calculator).
• Must be able to make correct monetary change.
• Verbal, written, and telephone skills to take and process orders.
• Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed.
• Ability to enter orders using a computer keyboard or touch screen.

• Exposure to varying and sometimes adverse weather conditions when removing trash and performing other outside tasks.
• In‑store temperatures range from 36 degrees in the cooler to 90 degrees and above in some work areas.
• Sudden changes in temperature in the work area and while outside.
• Fumes from food odors.
• Exposure to cornmeal dust.
• Cramped quarters including walk‑in cooler.
• Hot surfaces/tools from oven up to 500 degrees or higher.
• Sharp edges and moving mechanical parts.

• Standing: most tasks are performed from a standing position.
• Walking: for short distances for short durations.
• Lifting: bulk product deliveries, including cases of ingredients and supplies weighing up to 50 pounds.
• Carrying: large cans (approximately 3 pounds, 7 ounces), pizza sauce (approximately 30 pounds), and trays of pizza dough (approximately 12 pounds per tray).
• Pushing: moving trays on dollies, requiring a force up to 7.5 pounds.

All your information will be kept confidential according to EEO guidelines.